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Raspberry Sauce
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
451Calories
5 gProtein
108 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories451 kcal
Protein4.5 g
Carbohydrates108 g
Fiber0 g
Sugars62 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.3 mg
Potassium703 mg
Calcium76 mg
Iron2 mg
Magnesium87 mg
Phosphorus124 mg
Zinc1 mg
Copper0.2 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C103 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water444 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 74. The excerpt below is the record exactly as published.
RASPBERRY SAUCE. Sugar, % cup. Water, y2 cup. Raspberries, 1 quart
Cook this with the app: pantry check, scaling, and the assistant.